Quick Mini Punjabi Samosa
1 cup all-purpose flour
2 tbsp shortening
½ tsp salt
1 tsp ajwain seeds
Water to make dough
1 large potato
2 tsp crushed coriander seeds
½ tsp crushed fennel seeds
½ tsp red chili flakes
4-5 tbsp chopped coriander leaves
½ tsp black salt
Salt to taste
Oil for deep frying
Add flour, salt, ajwain and shortening in a bowl.
Rub shortening and flour with your fingers to resemble bread crumbs.
Add enough water to make stiff dough.
Peel and cube potatoes.
Place in a microwave safe bowl along with handful of water and cook for 6-7 mins. (add green peas and chopped carrots if you wish)
Drain excess water and mash with a fork. Leave few small pieces intact.
Add coriander seeds, fennel, black salt if using, chili and coriander leaves.
Check seasoning and keep aside.
Make lemon size balls of the dough and roll to rounds of uniform thickness. Keep covered otherwise they dry out.
Two ways to use the wrapper. Cut rounds into 2.
Take a heaped tsp of filling and place on one side of wrapper. Dip your finger in water and run around the edges. Fold the other half over the filling. Press lightly with your finger and use a fork to close out completely. This is the easiest method.
For regular samosa shape, see picture. Fold half of the wrapper. Rub water on the edge and place the other side edge over it. Press with fingers to close. Now fill the cone. Again rub water over the edges and press to seal the edges. Keep covered till all wrappers are used up.
Heat oil and fry few samosas at a time. Keep medium heat so it cooks and browns evenly.
Serve with ketchup or green chutney.
Ellu Unda/Sesame Balls
1 cup sesame seeds
½ cup jaggery
½ cup water
1 tsp ghee
Dry roast sesame till you hear crackling sound and nicely roasted.
Melt jaggery in ½ cup water and sieve to a heavy bottom pan.
Add ghee to the jaggery and let it simmer on medium flame till you get the soft ball stage. ( At this stage, if you drop little jaggery syrup into a bowl of room temperature water, it will become solid and you can roll it like a jelly in your hand. If it dissolves, boil some more time. If it becomes rock solid in water, your sesame balls will be very hard)
Take off fire and add sesame seeds all at once and stir nicely.
Rub some ghee on your hands and make small balls of the mixture when it is still hot and you can bear the heat.
Let cool and enjoy.
Perfect for a 2 min cake in a microwave!! That too eggless!
2 Minute Eggless Mug Cake – Chocolate and Vanilla
4 tbsp all-purpose flour (measuring spoon)
2 tbsp cocoa powder
¼ tsp baking powder
3 tbsp sugar
2 tbsp vegetable or canola oil
5 tbsp milk
1 tbsp nutella or peanut butter (optional)
You can either mix ingredients in the same cup but I prefer to mix separately in a bowl and pour batter into cups. I usually double the above to make 2-3 mug cakes. Microwave temperature varies so start on High with 2 mins but you will need max 1 min and 10 secs or 1 min 20secs. Don’t overcook as it will become dry.
Add flour, cocoa powder, salt, baking powder and sugar in a bowl and mix with a fork.
Add oil and milk and mix until just combined.
Pour into a mug. Add a tbsp of nutella or peanut butter if using in the center and push it down.
Microwave as mentioned above.
For vanilla mug cake, replace cocoa powder in above with 1 tbsp extra flour and add ½ tsp vanilla essence.
Curry Leaves Chutney for Idli/Dosa
1 cup curry leaves
¼ cup grated coconut
1-2 green chilis
Small piece of tamarind (optional)
½ tsp urad dal
½ tsp mustard seeds
1 whole red chili
2 tsp oil
Wash and dry curry leaves.
Heat a pan and dry roast curry leaves till crisp, don’t brown. Remove on a plate.
Add tamarind, coconut and green chilies to the same pan and dry roast for few minutes. Don’t brown the coconut.
Grind all roasted ingredients with little water to make a smooth paste.
Heat the pan again and add oil.
Add urad dal, red chili and mustard seeds.
When mustard starts to splutter, add the paste and stir. Add required water to get the consistency you like, preferably not too thick or thin.
Add salt and when it just starts to simmer take off fire.
Serve with idli or dosa.
Pumpkin Bundt Cake
Recipe source : Julie
3 cups +5 tbsp all-purpose flour
2 ½ cups sugar (can do mix of brown and white)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
3 tsp vanilla essence
10 tbsp water
1 cup vegetable oil
1 ¾ cup pumpkin puree
Chocolate chips- optional
Mix flour, baking soda, cinnamon powder, nutmeg powder and salt and keep aside.
Whisk sugar and oil in a large bowl.
Add one egg at a time and whisk well.
Add flour and water alternately to egg mixture and mix well. (starting and ending with flour)
Finally add pumpkin puree and vanilla essence and whisk well to combine. (add chocolate chips if using)
Pour batter into a well-greased bundt pan or two loaf pans.
Bake in a preheated oven at 160 degree Celsius for 50-55 mins or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 10 mins and then invert on a wire rack to cool completely. Frost the cake or sprinkle icing sugar, tasty either way!
Slice and serve.
1 cup pecans
½ cup sugar
4 tbsp water
¼ tsp salt
1 tsp vanilla essence
Add sugar, water, vanilla essence and salt into a thick bottom pan and heat till the mixture starts to boil.
Add pecans and stir. Don’t stir vigorously; sugar syrup should not go up the sides of the pan too much.
Cook for some time till all liquid evaporates and crystal starts to form on the back of spoon.
Take off fire and keep aside for few minutes. The syrup will solidify to hard crystals.
Keep the pan back on medium fire and stir.
The sugar will start to caramelize. When the mixture starts to bubble, quickly pour onto a greased parchment or oiled marble top.
Let the pecans cool completely before storing in an airtight container.